This quick and easy meal comes together in 30 minutes! Shredded chicken, peas and crunchy almonds get tossed in a vibrant coriander pesto – served on a bed of fresh salad greens and creamy avocado!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the creamy coriander pesto (store in an airtight container in the fridge)
Ingredients
- ¼ cup cashews
- 1 cup fresh coriander
- 1 garlic clove
- 1 tsp dijon mustard
- 1 lemon (juice and zest)
- ¼ cup olive oil
- 1 Tbsp apple cider vinegar
- Pinch of salt and pepper
Method
- Add all of the coriander pesto ingredients into a nutribullet or high-speed blender. Blend until smooth, creamy and vibrant green.
Roast ⅓ cup of roasted almonds (store in an airtight container in the pantry)
Tips
- This is a light and fresh salad, if you are feeding a hungry household we recommend popping some potatoes or sweet potatoes in the oven at the same time as you cook the chicken.
- This salad can be served the next day, just make sure to keep the pesto chicken and salad separately, toss together before serving.
- If you feel your salad leaves need some love, drizzle with some good quality olive oil and a squeeze of lemon juice.
Shortcuts
- Use store bought pesto.
Shortcuts
Vegetables
- Swap mixed salad for shredded cos, rocket or spinach.
- Add extra vegetables like shaved zucchini or cherry tomatoes.
Protein
- For a vegetarian option, swap chicken for 1 x 400g tin of chickpeas (drained and rinsed)
Other
- Swap coriander for any other herb or combo of herbs – parsley and basil would be delicious.
- The cashews add a creaminess to the dressing but almonds would also work.
Ingredients
Chicken
- 600g chicken tenderloins or breast
- 1 tsp dried oregano
- Olive oil
- Salt and pepper
Coriander pesto
- ¼ cup cashews
- 1 cup fresh coriander
- 1 garlic clove
- 1 tsp dijon mustard
- 1 lemon (juice and zest)
- ¼ cup olive oil
- 1 Tbsp apple cider vinegar
- Pinch of salt and pepper
Salad
- 1 cup frozen peas (defrosted)
- 1 small shallot or ¼ red onion (finely sliced)
- ⅓ cup almonds (roasted and roughly chopped)
- 125g (1 bag) mixed salad
- 1 avocado (sliced)
Method
- Start by soaking the cashews for the dressing in water for 15 minutes. Drain before you add to the pesto.
- Preheat the oven to 220 degrees fan bake.
- Add the chicken breast to a baking dish, drizzle with olive oil and season with oregano, salt and pepper. Pop in the oven to cook for 25-35 minutes (depending on the size of the breasts).*If you have a hungry household, pop some potatoes into the oven at the same time.
- While the chicken is cooking, prepare the salad ingredients and the coriander pesto.
- Add all of the coriander pesto ingredients into a nutribullet or high-speed blender. Blend until smooth, creamy and vibrant green.
- Once the chicken has cooked and is cool enough to handle, shred or roughly chop.
- Add the chicken and pesto to a mixing bowl; toss well to coat the chicken. Add the peas, almonds and red onion; toss gently and season to taste.
- Arrange the salad leaves on the base of the plate, drizzle with some olive oil, and top with the chicken mixture and slices of avocado.
Variations
Vegetables
- Swap mixed salad for shredded cos, rocket or spinach.
- Add extra vegetables like shaved zucchini or cherry tomatoes.
Protein
- For a vegetarian option, swap chicken for 1 x 400g tin of chickpeas (drained and rinsed)
Other
- Swap coriander for any other herb or combo of herbs – parsley and basil would be delicious.
- The cashews add a creaminess to the dressing but almonds would also work.
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